Chicken Barley Chili


Soup, Chili & Stew
Chicken Barley Chili

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data


Recipe Wellness Badges


    Save Options

    Servings and Ingredients

    Serves 11
    1 (14-1/2-oz.) can diced tomatoes, undrained
    1 (16-oz.) jar salsa, or tomato sauce
    1 (14-oz.) can fat-free chicken broth
    1 c. Quaker quick barley
    3 c. water
    1 tbsp. Hy-Vee chili powder
    1 tsp. Hy-Vee ground cumin
    1 (15-oz.) can Hy-Vee black beans, drained and rinsed
    1 (15-1/4-oz.) can whole kernel corn, undrained
    3 c. boneless skinless chicken breast, cooked and shredded
    Reduced-fat Cheddar cheese, optional
    Hy-Vee low-fat sour cream, optional

    Things To Grab

    • 6-quart saucepan with lid


    1. In 6-quart saucepan, combine diced tomatoes, salsa, chicken broth, barley, water, chili powder, and cumin. Over high heat bring to a boil; cover and reduce heat to low. Simmer for 20 minutes, stirring occasionally.

    2. Add beans, corn, and chicken; increase heat to high until chili comes to a boil. Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender. If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency. If desired, top with shredded cheese and sour cream.

    Nutrition facts


    270 Calories per serving
    1 cup

    Amounts Per Serving

    • Total Fat: 4
    • Cholesterol: 60
    • Sodium: 700
    • Total Carbohydrates: 27
    • Protein: 32

    Recipe Source:

    Quaker Quick Barley Box